For Thanksgiving, I did not go anywhere spectacular, but some of the flight loads were light – which I love! 🙂 Our company was nice enough to have Thanksgiving meals delivered to our plane and our Vice President of Inflight Services gave us Red Velvet Cake Cookies with a “thank you” note attached! I don’t have the recipe to any of these, but I am going to share a delicious holiday cake. Hold on… 😉
I wanted to say that I’m thankful for “senior mamas!” I absolutely LOVE flying with them! These are the women (men would be “senior daddies”) who have been flying for 30+ years. The more senior they are, the more fascinated I am! Many have flown during the final age of glamour and their stories are very interesting. The thing I like most is how knowledgeable they are. They know all the little tips and tricks we don’t learn in training. For example: I was cooking meals and was fighting with the trays that wouldn’t easily slide out. One senior mama told me to simply give it a little lift, and it slides right out. She was right! Then, my coffee maker wouldn’t brew, and one told me to simply get the air out by pumping out the hot water a few times. She was right! I could go on with more examples, but rest assured that if your flight attendant is a “senior mama,” you can trust that you’re in excellent hands!
Now for the recipe… My awesome cousin, Patricia Wallace, gave me this recipe years ago, and I have no idea where she got it. This is THE cake I make for special occasions and holidays! It’s always a big hit also because of how moist it is – the hint is using instant chocolate pudding mix!
Chocolate Kahlua Cake
Ingredients:
1 box chocolate cake mix (I like Duncan Hines Butter Recipe Fudge)
1/2 cup vegetable oil
1 package (5.9 oz.) instant chocolate pudding mix
4 eggs
3/4 cup Kahua liqueur
1/2 water
THEN:
6 Tbsp Kahlua liqueur
1 cup confectioner’s sugar, sifted
Directions: Preheat oven to 350. Combine first six ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2″ bundt pan. Bake 45 – 50 minutes or until cake springs back when lightly touched. Combine 6 tablespoons Kahlua and confectioner’s sugar. While cake is still warm in pan, poke holes in cake; pour liqueur mixture over. Allow cake to cool in pan at least 2 hours before removing.
My variation:
After 5 minutes, I put a plate on top and turn pan upside down, so it’s onto the plate. I drizzle the sugar/liqueur mixture over it, then sprinkle with some more confectioner’s sugar.
Get ready to for everybody to ask you for this recipe! 🙂
Crew Chew 